Nosebag resturant, Oxford review

The Nosebag resturant Oxford review

Suprisingly, I have never been to the Nosebag resturant in Oxford. Located up a flight of stairs on Saint Michael’s street, this resturant has an incredibly homely feel with wood furnishing, quaint decor and carafes on each table. The environment is welcoming and relaxed. – it has even been around since the 1970s.

With a ton of seating inside, it is perfect for groups and a fab stop for breakfast, lunch and dinner, as well as offering cakes and alcoholic drinks. The Nosebag resturant offers a limited but varied main menu which also caters for vegetarians and vegans.

You order at the till, choosing your dish and salad or sides as you wait for your plate to be made up. If the item needs a little preperation, you pay and leave and sit with a number. I personally really like paying beforehand as it makes the dining process that little bit swifter.

So, what did I think of the Nosebag resturant Oxford?

For my first visit, I devoured a homemade vegetarian quiche with two side salads. The salad bar selection at the The Nosebag is quite simply amazing, with a creative mix of fresh, delicious and vibrant side dishes. I have to be honest, I would come in for salad alone.

The following week, I savoured a jacket potato with cheese and beans – I am a giant child you see. My boyfriend had the burgandy lamb with seasonal vegetables and thought it superb.

Both occasions, these simple and wholesome dishes were great and the fresh salad bar really is such a fabulous addition to the resturant.

I will be returning to this charming little eaterie again. I think I may have just found my new favourite place for lunch within Oxford.

Have you been to the Nosebag resturant, Oxford? Do you like homemade cuisine in resturants? 

Stephanie xox

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Spinach, Chickpea and sweet potato curry recipe

Ingredients:

♥ One sweet potato

♥ 1/2 tin of chickpeas

♥ 1/2 tin of spinach

♥ 1 tin of chopped tomatoes

♥ Half an onion diced

♥ 3 spoonfuls of curry paste

♥ Two tablespoons of olive oil

♥ Cup of wholegrain or white rice

The perfect simple vegetarian curry

Dice your sweet potato and onions and place the two tablespoons of olive oil into a frying pan at a moderate heat. Add the curry powder and the drained chickpeas, spinach, and chopped tomatoes, stirring the contents before leaving it to heat and simmer for up to 30 minutes (ensuring your sweet potato is cooked through).
Place a cup of your desired rice to boil for 10 minutes and voila chickpea, sweet potato and spinach vegetarian curry with rice!

Preparation time: 5 minutes

Total cooking time: 30 minutes

What do you think of this simple curry recipe? Do you enjoy vegetarian curries?

Stephanie xox